Food Inspection

Canned foods
 Definition
• Food inspection is the critical examination
of food, using various methods to
determine its suitability for human
consumption.
• Food inspection is geared at disease
prevention and the provision of good
nutritious food to the consuming
population.
 Methods of Food Inspection
• Observation – looking for blemishes,
dents, leaks, or any sign of abnormality
• Palpation – feeling or pressing to test for
spoilage
• Auscultation – shaking and listening
• Percussion – tapping or knocking
• Organoleptic method – utilizes the senses
of taste and smell
• Incision – cutting into
 Canned Foods
• Canning is a widely used method of food
preservation so the inspection of canned foods
is unavoidable.
• Normal can should:
– Possess a clean appearance
– Be free from rusts, stains and dents
– Have concave ends
– Have seams that are sound and free from leaks
– Be labeled
• For large consignments, inspect at least 10%
and if 2.5% is rejected, then all cans must be
inspected.
Good Cans
 Inspection of canned foods
• First step is to identify the contents of the can
from the label.
• Brand and weight must be identified
– Grace corned beef, 400g
• The next step is to identify the condition of the
can
• Four methods of inspection can be utilized
– Observation
– Palpation
– Percussion
– auscultation
 Observation
• Look for rusts, leaks, dents, holes, swelling,
soldering defects and presence or absence of
labels.
• CANS WITHOUT LABELS MUST BE
CONDEMNED
• Swollen cans are referred to as “blown”
• Blowing is due to gas production from microbial
action or chemical reaction
• Check labels or bottom of cans for product
dating
 Product Dating
• “Sell by” date – tells the store how long to
display the product for sale. Product should be
purchased ahead of this date to allow time for
consumption
• “Best if used by” date – recommended for best
flavour or quality; not a purchase or safety date.
• “Use by” date – last recommended date for use
of the product while at peak quality; this is
determined by the manufacturer of the product.
 Palpation
• Degrees of swelling can be detected by
palpation, i.e., pressing the can between the
fingers and thumb of both hands.
• If air is inside, it will respond to pressure.
• Flipper – earliest stage of spoilage where the
can appears normal, but pressure on one end
will cause a bulge in the other end. When
pressure is release, end regains its normal
appearance.
• Springer – more advanced spoilage where
pressure on one end causes the other end to
bulge permanently.
 Palpation
• Bulging does not always mean that the contents
are decomposing, it may be due to:
– Insufficient vacuuming
– Overfilling
– Chemical reaction between can and food (hydrogen
swell)
• These conditions cannot be determined unless
the can is opened, so err on the side of safety
and condemn all blown cans.
 Percussion
• Employment of this method provides a
useful indication of quality.
• Sound cans will emit a dull note whn
tapped
• If gas is present in a can, it will have a
higher, drum like pitch when knocked
 Auscultation
• This is applicable to canned foods that were not
packed with liquid, e.g., meats.
• If the contents have deteriorated, a liquid will be
present.
• DO NOT USE THIS METHOD FOR FOODS
PACKED IN LIQUID
• Canned foods can deteriorate without gas
production (flat sour)
– This cannot be detected without opening
• On the basis of the condition of the can, you
make your judgment – pass or condemn.
Bad Cans
 Bad Cans
• A. Bulge or swollen at one or both ends
• B. Cans dented at seams
• C. Can showing signs of leaking
• D. Rusty cans